Sugar-Free Tofu Ricotta
Creamy, versatile, and entirely sugar-free, this Tofu Ricotta recipe transforms simple, plant-based ingredients into a delightfully dairy-free alternative to traditional ricotta cheese. Made with firm tofu, nutritional yeast for a cheesy flavor, a splash of lemon juice for tang, and optional fresh basil for an herby touch, this quick 10-minute recipe is perfect for enhancing your favorite dishes. Whether you’re layering it into hearty vegan lasagnas, dolloping it onto pizzas, or enjoying it as a dip, this tofu ricotta is as satisfying as it is healthy. Plus, it’s packed with protein, making it a nutritious addition to your meals. With no cooking required, it’s an easy, vegan-friendly solution for all your creamy, savory cravings!
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Recipe Information
Ingredients
- 14 oz Firm tofu
- 3 tbsp Nutritional yeast
- 2 tbsp Lemon juice
- 1 tbsp Olive oil
- 1 tsp Garlic powder
- 0.75 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Fresh basil (optional, finely chopped)
Instructions
Press the tofu for 10-15 minutes to remove excess water. Wrap the block of tofu in a clean kitchen towel and place a heavy object on top, such as a skillet or a stack of books.
Once pressed, crumble the tofu into a food processor or a mixing bowl if using a fork or potato masher.
Add the nutritional yeast, lemon juice, olive oil, garlic powder, salt, and black pepper to the tofu.
Pulse the mixture in the food processor until it reaches a texture similar to ricotta cheese. If using a mixing bowl, mash the mixture with a fork or potato masher until well-combined and crumbly but creamy.
Taste and adjust seasoning if needed. Add more salt, pepper, or lemon juice to suit your preference.
If desired, fold in the finely chopped fresh basil for an extra burst of flavor.
Transfer the tofu ricotta to an airtight container and refrigerate for at least 20 minutes to let the flavors meld together.
Serve as a filling for vegan lasagna, dollop onto pizza, mix into pasta dishes, or use as a dip for crackers and veggies.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1858 mg | 81% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 5.5 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 621 mg | 48% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 941 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
